Boyer's Coffee
THE LEGENDARY ROCKY MOUNTAIN ROASTER SINCE 1965
THE LEGENDARY ROCKY MOUNTAIN ROASTER SINCE 1965
A lot happens from bean to cup—more than just growing, roasting and brewing. We partner with farmers in remote regions around the world to source the finest coffees. And we cultivate those relationships by learning what their communities need most. We invest in agriculture, we build schools, we provide medical relief, to help improve their lives and farming success. So with every smooth cup of Mash-Up Coffee you enjoy, including this artfully balanced blend, you know we are bringing goodness back full circle to its origin.
Boyer's-Mash Up Coffee Beans are top quality so you’ll have the best flavor experience. We only source the top 2% of Specialty Grade Arabica coffee beans from the finest organic growers, and we ensure they get a fair prices, helping them invest in their communities. 100% USDA Organic Arabica coffee beans – from the finest coffee growing regions, with medium or dark roast profiles. These coffees are slow-roasted in small batches to ensure quality and taste.
 |
 |
|
SumatraSumatra has a rich, earthy flavor and is considered to be among the finest beans available. Hailing from the Indonesian island of Sumatra, Sumatran beans are very low in acidity and produce an aroma that ranges from maple syrup to chocolate to toasted almonds. |
PeruHarvested by the small co-op in St. Martin Peru, these prized beans are grown at high altitude and with great care. Moderately acidic with a soft body this bean boasts a slightly nutty flavor with a sweet aroma. |
|
| Suggested Brewing Method: French Press |
Food Pairings: Chocolate Cake, Dark Chocolate Bars, Biscottis |
 |
 |
|
Costa RicaCosta Rica is regarded as one of the world's premiere coffee growing regions due to its volcanic soil and ideal drainage. As a result, Costa Rican coffees tend to be a little more acidic than some and feature subtle chocolaty and fruity undertones. This stuff is "pura vida". |
HondurasHonduras has many of the climatic and geographic conditions necessary to produce high quality coffee. Honduran coffees are very balanced with a good mixture of smooth sweetness and some tart, fruity acidity and are often described as having a “clean” flavor. |
|
| Suggested Brewing Method: Drip |
Food Pairings: Fruit Tarts, Fruit Pastries, Danishes, Muffins |
 |
|
|
ColombiaThis classic Colombian coffee brings together a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone. Sweet and medium-bodied, they have the most recognizable coffee flavor to most North Americans. |
SumatraSumatra has a rich, earthy flavor and is considered to be among the finest beans available. Hailing from the Indonesian island of Sumatra, Sumatran beans are very low in acidity and produce an aroma that ranges from maple syrup to chocolate to toasted almonds. |
|
| Suggested Brewing Method: Pour Over |
Food Pairings: Berries, Vanilla Bean Cupcakes, Cinnamon Buns |
Let’s face it, mornings are difficult but with our exclusive Mash-Up Coffees you are guaranteed to be off to a better start. Don’t be fooled, drip coffee can be very delicious. Our roastmaster recommends Drip Coffee when you are on the go.
When you need something that is the perfect Mash-Up of big and bold flavor that is sure to leave you satisfied, try brewing your coffee with a French Press. As a full immersion brew method, the mouthfeel will be heavy and delicious. Try it with medium-dark roasted and dark roast coffees and pair them with chocolate treats.
When time and the mood hits just right. Have a few extra minutes? Then you need to try Pour Over coffee. Our roastmaster recommends that the pour over brew method is brewed with light and medium roasts for a clean cup of coffee where the origin comes through. Try your pour over coffee with a nice fruit tart or with a sweet brunch.
When you hear coffee being referred to as “specialty” it means that the beans are the prime pick of the entire world's coffee stock that comprises only 2% of the global yield. Coffee described as such goes through a rigorous classification process, meeting strict standards before it earns the label: “specialty grade”.
Specialty grade beans means zero defects and no unripened beans. These top beans must also deliver specific qualities on taste, acidity, body and aroma. We seek this so we can get a nice, even roast.
Coffee bean quality originates from the kind of soil, moisture, micro-climate and cultivation techniques and processing used. Just like the grapes used in wine, coffee picks up soil nuances. Coffee drinkers have become more aware of these nuances, and they are beginning to pay attention to the more subtle cues of the grading system.
The highest quality coffee beans are typically grown in high elevations upwards of at least 2,000 feet (with most coffee grown in the 4,000-6000 ft. ranges). This coffee is only picked by hand, handled with extreme care, and paid special attention to throughout the process.
Come visit the farm with us!
We visit our origin farms annually to build direct trade relationships and help our coffee farmers. It’s quite an adventure to reach these mountain-area farms! This photo montage captures highlights from our most recent trips, including visits to the farm, coffee grading and milling
Freshly roasted whole bean coffee delivers the best quality.
“Whole bean coffee that is freshly ground at home delivers a superior cup of coffee, and delivers more flavor and aroma to get your day started”, per Mash-Up Roastmaster Douglass Barrow.
Tasty coffee is all about transparency, and great coffee roasters make sure to provide as much information about the farms, regions, and roasting locations as possible. You want to know where your coffee was grown and roasted. Mash-Up Coffee is all about transparency of where the beans come from and where the beans are roasted.
When traveling to origin countries, the Mash-Up Coffee roastmasters review the beans and the resulting cup quality before selecting specific lots to buy and roast back at the roastery.
Want to know if your coffee is fresh? Look for the bubbles in the pot when the water hits the grounds, called the "bloom" - that's how you know it's fresh.
Less than 7% of coffee is grown with organic practices, and these coffee farms achieve lower yields and require more care by the farmers.
To be sold as organic in the U.S., imported coffee must gain organic certification. Among other standards, this includes meeting the following requirements.
Mash-Up Coffee owners Jason & Douglass Barrow also share a passion for great coffee and a desire to bring good into the world, and these coffees provide more than just a caffeine boost. Mash-Up Organic Coffee supports both social and economic sustainability and philanthropy through The School That Coffee Built program. Every bag that uses Peruvian coffee—including this roast - helps to fund philanthropic projects in the communities in where they source its beans. The first school has already been completed in the Peruvian farming community of Primero de Mayo, and a second school project has also been completed in Agua Azul, Peru. Coffee enthusiasts are encouraged to track the school’s progress at TheSchoolThatCoffeeBuilt.com.
We share a passion for great coffee and a desire to bring good into the world, and our coffees provide more than just a caffeine boost. Coffees that include organic Peruvian beans also support both social and economic sustainability and philanthropy through The School That Coffee Built program.
This photo montage captures highlights from recent trips, showcasing progress on the schools construction and the local children engaged in learning and play.
Other coffee companies throw some beans together. Making it impossible to know what you get.
The sourcing and blending for Mash-Up Coffees are very intentional.
"Immense consideration went into creating Mash-Up Coffee,” said Douglass Barrow, roastmaster and co-owner of Boyer’s Coffee. “When creating the coffees, we expertly blended two or more single origins in order to provide all of the desired flavors that a single origin can’t by itself, and by exploring the web or AR (Augmented Reality) content, the coffee drinker can learn exactly why we paired certain origins and how their flavor profiles enhance one another.”
With origins spanning Peru, Colombia and Honduras (sourced ethically and always USDA Organic) thus Mash-Up Coffee is purposefully paired with the intent to take the guesswork out of an elevated coffee experience.
Pictured: Jason and Douglass Barrow, owners and passionate coffee lovers to the left at one of the origin coffee farms!
With our proprietary blends, we create distinct flavor profiles to start your day off with a delicious cup of coffee.
We do more than simply blending different origins – we mash-up a custom mix of beans from Peru, Colombia and Honduras to deliver a distinct cup with sweet chocolate notes and a well rounded smooth taste.
We roast these top beans in small batches by hand to the right roast level. We take time and care to deliver a cup to savor.
Mash-Up Coffees are freshly roasted by Boyer’s Coffee, owned by brothers Douglass and Jason Barrow. Per Roastmaster Douglass Barrow, “Only Specialty Grade, 100% Arabica beans from the world’s select growing regions are carefully roasted in high-altitude, low-humidity Colorado air to create smooth, fresh and approachable coffees. The coffees are roasted using Boyer’s iconic high-altitude, small-batch roasting techniques.”
Boyer’s not only reveres the art of the roast, but the entire seed-to-cup journey. The Barrow brothers visit the farming communities from which the beans originate at least once per year, thoughtfully pairing the beans according to their flavor profiles, and then providing brewing recommendations.
Mash-Up Store Locator